Creamy chicken fusilli pasta with bell peppers, onions, and melty mozzarella. A protein-rich recipe that’s perfect for meal prep.
Bilal SalmiShared by @bilalsalmi4qwv
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Flatten the chicken breasts between two sheets of plastic wrap using a saucepan.
Season the chicken breasts with the garlic powder, onion powder, paprika, oregano, black pepper, and cayenne pepper.
Cook the chicken breasts in a very hot pan with the olive oil for 3 minutes on each side, then remove them.
6 minSauté the onions and bell peppers in the same pan for 4 minutes.
4 minAdd the garlic and continue cooking over low heat until the vegetables are very tender.
Prepare the protein Alfredo sauce according to its sub-recipe.
Cut the chicken into pieces, return it to the pan with the Alfredo sauce, and mix.
Cook the fusilli, reserve some of the cooking water, then add it to the mixture to adjust the sauce’s consistency.
Stir the fusilli into the sauce, add the grated mozzarella and fresh parsley, mix, then divide into 8 portions.
Blend the heavy cream, cottage cheese, Parmesan, skim milk, salt, and pepper until smooth.
